Best 3 Summer Veggie Salad Recipes

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As the sun shines brightly and the air fills with the scent of blooming flowers, it's time to bring the flavors of summer to your kitchen. Summer veggie salad is a vibrant and refreshing dish that celebrates the bounty of fresh produce available during this season. Whether you're looking for a light and healthy lunch option, a colorful side dish for your next barbecue, or a quick and easy weeknight meal, a summer veggie salad is the perfect choice. With its endless variations and endless possibilities, the possibilities are endless.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY



Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 19

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
  • Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
  • Bake for 25-30 minutes, until the vegetables are golden brown.
  • Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
  • Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
  • Pour over the chimichurri dressing and toss until evenly distributed.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

SUMMER VEGGIE SALAD



Summer Veggie Salad image

This is my favorite summer salad to take to picnics and makes the best of summer-time vegetables. Add chopped grilled chicken and take it from a hearty salad into an entree.

Provided by Lisa Striffler

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

5 ears corn, husked
1 (15 ounce) can black beans, rinsed and drained
2 avocados, diced
1 bunch fresh cilantro, roughly chopped
1 pint cherry tomatoes, halved
¼ large red onion, thinly sliced
1 jalapeno pepper, seeded and chopped
¼ cup olive oil
2 limes, zested and juiced

Steps:

  • Place corn into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 5 minutes. Drain and cool corn. Cut kernels from cob.
  • Mix corn kernels, black beans, avocados, cilantro, tomatoes, onion, and jalapeno pepper together in a bowl.
  • Whisk olive oil, lime zest, and lime juice together in a bowl; pour over corn mixture and toss to coat. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 34.4 g, Fat 15.5 g, Fiber 10.6 g, Protein 7.7 g, SaturatedFat 2.2 g, Sodium 228.2 mg, Sugar 3.8 g

SUMMER VEGGIE PASTA SALAD



Summer Veggie Pasta Salad image

A great recipe to use all the fresh summer veggies that grow in abundance! Can add or change any veggies to suit your taste or supply.

Provided by AZPARZYCH

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 ounces dry penne pasta (2-1/3 cups)
5 tablespoons extra virgin olive oil
6 -8 garlic cloves, thinly sliced
1 medium zucchini, trimmed and cut into matchstick-size strips (8 oz., 2 cups)
8 ounces sugar snap peas, strings removed
2 cups cherries or 2 cups grape tomatoes, halved
1 shallot, finely chopped (3 Tbsp.)
1 tablespoon sherry wine vinegar or 1 tablespoon white wine vinegar
1 tablespoon dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons fresh parsley, chopped
asiago cheese, finely shredded (optional)

Steps:

  • Bring a large pot of lightly salted water to boiling; add pasta and cook according to package directions. Drain and rinse pasta under cold water; drain again. Transfer pasta to a large bowl.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook 30 seconds until fragrant. Add zucchini; cook and stir for 1 minute. Add snap peas; cook 30 seconds. Stir in tomatoes; cook 30 seconds or until beginning to soften. Transfer vegetable mixture to pasta bowl; toss well.
  • For shallot-mustard dressing, in a small bowl combine shallot, vinegar, mustard, salt, and pepper. Slowly whisk in remaining oil; stir in parsley. Pour dressing over pasta mixture; toss well.
  • Serve immediately or cover and refrigerate for 4 hours or up to 3 days to allow flavors to meld. Before serving, sprinkle each serving with Asiago cheese.

Tips:

  • Choose the freshest vegetables possible. This will ensure that your salad is packed with flavor and nutrients.
  • Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different dressings. There are many delicious options to choose from, so find one that you love.
  • Add some protein to your salad. This will help to make it a more filling and satisfying meal.
  • Serve your salad immediately. This will prevent the vegetables from wilting and losing their flavor.

Conclusion:

Summer veggie salads are a delicious and refreshing way to enjoy the season's bounty. They are also a healthy and nutritious option that can be enjoyed as a side dish or main meal. With so many different recipes to choose from, there's sure to be a summer veggie salad that everyone will love. So next time you're looking for a light and healthy meal, give one of these recipes a try.

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